The  Chemistry  of  Flesh 


By  A.  D.  Emmett  and  H.  S*  Gfindley* 


■S^rSc.0! 

r*  '  r 

fc-Vv^  Kp  C 


[Reprinted  from  The  Journal  of  The  American  Chemical  Society, 
Vol.  XXVIII.  No.  i.  January,  1906.] 


I 


[Contributions  from  the  Chemical  Laboratory  of  the  University 

of  Illinois.] 

THE  CHEMISTRY  OF  FLESH. 

(third  paper.)1 

A  STUDY  OF  THE  PHOSPHORUS  CONTENT  OF  FLESH, 

By  A.  D.  Emmett  and  H.  S.  Grindley. 

Received  November  13,  1905. 

In  connection  witn  the  researches  upon  the  chemistry  of 
flesh  which  are  being  made  in  this  laboratory,  it  seemed  desirable 
1  This  Journal,  26,  1086  (1904);  27,  658  (1905). 


26 


A.  D.  EMMETT  AND  H.  S.  GRINDEEY. 


to  include  a  somewhat  detailed  study  of  the  amounts  and  also 
of  the  nature  of  the  various  phosphorus  compounds  occurring 
in  flesh. 

Recently  much  work  has  been  devoted  to  the  study  of  the 
changes  which  the  phosphorus  compounds  of  seeds  undergo 
during  germination.  The  investigators  who  have  been  most 
active  in  this  field  of  research  are  Iwanoff,1  Zaleski,2  Hart  and 
Andrews,3  Schulze  and  Castoro,4  and  Patten  and  Hart.5 

Important  investigations  have  also  been  made  in  determining 
the  character  of  the  phosphorus  compounds  of  certain  classes 
of  animal  substances.  In  this  connection,  mention  should  be 
made  of  the  work  of  Katz,6  Macleod,7  Percival,8  and  Koch.9 

Notwithstanding  the  fact  that  valuable  information  has  been 
obtained  during  the  last  decade  regarding  the  phosphorus  com¬ 
pounds  of  certain  animal  substances,  as  yet,  so  far  as  the  authors 
have  been  able  to  find,  no  systematic  study  has  been  undertaken! 
which  has  for  its  object  the  determination  of  the  quantities,  t\m 
distribution  and  the  nature  of  the  inorganic  and  the  orga J 
compounds  of  phosphorus  occurring  in  the  different  specie.^  ■ 
animals,  the  flesh  of  which  is  used  as  food  for  man.  This  pa]B 
records  the  results  which  have  been  obtained  thus  far  in 
investigation  having  in  view  the  above  object. 

PRELIMINARY  STUDY  OF  METHODS. 

The  methods  for  the  separation  and  estimation  of  the  inorganic 
and  the  organic  forms  of  phosphorus  are  as  yet  imperfect.  Zaleski, 10 
in  studying  the  changes  which  the  phosphorus  compounds  of 
seeds  undergo  during  germination,  used  as  a  solvent  a  0.2  per  cent, 
solution  of  hydrochloric  acid.  In  the  extract  thus  obtained  he 
determined  the  inorganic,  the  organic  and  the  total  phosphorus. 
Zaleski  separated  the  soluble  inorganic  phosphorus  from  the 
soluble  organic  phosphorus  by  precipitating  the  former  with  the 

1  Ber.  bot.  Ges.  20,  366  (1902). 

2  Ibid.  20,  426  ( 1902). 

3  Am.  Ch.  J.  30,  470  (1903). 

4  Z.  physiol.  Chem.  41,  477  (1903). 

5  Am.  Ch.  J.  31,  564  (1904). 

6  Archiv.  Ges.  Physiol.  63,  1  (1896). 

7  Z.  physiol.  Chem.  28,  535  (1899). 

8  C.  R.  135,  1005  (1902). 

9  Am.  J.  Physiol.  11,  303  (1904). 

10  Ber.  bot.  Ges.  20,  426  (1902). 


the:  chemistry  of  flesh. 


27 


regular  acid  ammonium  molybdate  solution.  He  apparently 
considered  that  none  of  the  organic  phosphorus  compounds 
would  be  changed  by  the  action  of  the  free  nitric  acid,  and  con¬ 
sequently  that  only  the  phosphorus  already  oxidized  would  be 
thrown  down.  The  organic  phosphorus  was  obtained  indirectly 
by  subtracting  from  the  total  soluble  phosphorus,  the  amount  of 
inorganic  phosphorus  determined  by  direct  precipitation. 

Iwanoff1  also  determined  the  inorganic  phosphorus  directly 
by  using  the  ordinary  acid  ammonium  molybdate  solution.  He 
stated  that  the  influence  of  the  nitric  acid  in  the  precipitating 
reagent  was  insignificant  and  that  the  organic  matter  did  not 
interfere  with  the  precipitation  of  the  phosphates. 

Hart  and  Andrews,2  as  a  result  of  their  work,  claimed  that  the 
presence  of  the  free  nitric  acid  in  the  molybdate  solution  causes 
a  removal  of  some  of  the  phosphorus  from  the  organic  compounds. 
Their  results  prove  that  such  an  action  does  take  place  when 
nucleic  acid  from  wheat  bran  is  treated  with  the  acid  ammonium 
molybdate  solution.  Hart  and  Andrews  therefore  modified  the 
usual  method  by  using  a  neutral  solution  of  the  molybdate  and 
just  enough  of  free  nitric  acid  to  cause  a  separation  of  the  ammo¬ 
nium  phosphomolybdate. 

Schulze  and  Castoro3  have  called  attention  to  the  fact  that  the 
modified  method  of  Hart  and  Andrews  might  be  at  fault  in  that 
all  the  inorganic  phosphorus  under  such  conditions  may  not  be 
precipitated.  Grete4  found  that  in  the  presence  of  organic  matter 
considerable  nitric  acid  must  be  added  to  obtain  the  separation 
of  the  phosphoric  acid  in  the  form  of  the  molybdic  compound. 
However,  Schulze  and  Castoro  made  no  direct  test  of  the  Hart 
and  Andrews  method. 

A  detailed  study  of  the  results  of  the  researches  of  the  above 
investigators  indicates  that  excess  of  free  nitric  acid  causes  the 
decomposition  of  the  organic  phosphorus  compounds  of  un¬ 
germinated  and  of  germinated  seeds.  This  being  true,  the 
presence  of  a  strong  mineral  acid  like  nitric  may  readily  cause 
serious  changes  in  such  complex  and  unstable  substances  as 
those  existing  in  the  water-soluble  constituents  of  meats.  In 

1  Ber.  bot.  Ges.  20,  366  (1902). 

2  Am.  Ch.  J.  30,  470  (1903). 

3  Z.  physiol.  Chem.  41,  477  (1903). 

4  Konig’s  Unter.  landwirts.  u.  gewerb.  SLoffe.  Ed.  2,  p.  147. 


28 


A.  D.  EMMETT  AND  H.  S.  GRINDEEYv 


the  light  of  these  considerations  it  was  thought  best  in  the  first 
place  to  study  the  applicability  of  the  method  of  Hart  and  An¬ 
drews  in  separating  and  determining  inorganic  phosphorus  from 
organic  phosphorus  in  water  extracts  of  flesh ;  and  as  the  objection 
of  Schulze  and  Castoro  to  the  method  of  Hart  and  Andrews  is  of 
import,  it  has  been  taken  into  consideration  in  the  following 
experimental  work. 

Experimental  Study  of  the  Method  of  Hart  and  Andrews. — A 
water  extract  of  a  sample  of  raw  lean  beef  round  was  prepared 
by  the  methods  described  in  a  former  paper1  from  this  laboratory. 
Portions  of  250  cc.  each  of  this  extract  were  taken  in  triplicate 
and  precipitated  by  the  method  described  by  Hart  and  Andrews. 
The  measured  portions  of  the  extract  were  neutralized  to  litmus 
with  ammonium  hydroxide,  10  grams  of  crystallized  ammonium 
nitrate  were  added,  and  the  solutions  were  placed  upon  the 
water-bath.  When  the  temperature  of  the  solutions  had  reached 
65°  C.,  2  cc.  of  nitric  acid  (sp.  gr.  1.20)  were  added,  and  this 
addition  was  followed  by  50  cc.  of  neutral  ammonium  molybdate 
solution. 

Immediately,  a  heavy,  yellow-green,  flocculent  precipitate 
began  to  separate.  After  stirring  several  times,  this  precipitate 
settled,  leaving  a  clear  filtrate  which  was  of  an  emerald-green 
color.  The  precipitate  did  not  resemble  the  usual  ammonium 
phosphomolybdate  compound,  either  in  color  or  in  form.  After 
standing  two  hours  at  room  temperature,  the  precipitate  was 
filtered  and  washed  with  a  solution  of  ammonium  nitrate.  It 
was  then  treated  with  dilute  ammonium  hydroxide  (2.5  per  cent.) 
and  hot  water.  It  turned  green  at  once,  and  was  found  to  be 
partially  insoluble.  The  resulting  solution  was  dark  brown  in 
color  and  not  clear.  Upon  neutralizing  the  solution  with  hy¬ 
drochloric  acid,  a  grayish  flocculent  precipitate  was  produced 
which  was  difficultly  soluble  in  strong  ammonium  hydroxide. 
Upon  adding  the  magnesia  mixture  the  precipitate  formed  was 
flocculent  and  not  of  the  characteristic  nature  of  the  ammonium 
magnesium  phosphate. 

Repeated  attempts  to  use  the  Hart-Andrews  method  directly 
upon  the  water  extracts  of  flesh  proved  that  it  could  not  be  so 
used  with  accuracy  without  some  modifications.  The  pre¬ 
liminary  experiments  indicated  that  the  soluble  proteids  of 
1  This  Journal,  27,  661  (1905). 


THE  CHEMISTRY  OF  FRESH. 


29 


the  extracts  were  the  substances  which  interfered  with  the  method. 
This  being  the  case,  attempts  were  made  to  remove  the  inter¬ 
fering  organic  matter  by  previous  precipitation. 

In  the  first  place,  the  precipitant  used  was  neutral  ammonium 
molybdate.  To  250  cc.  portions  of  the  cold  neutral  extract, 
25  cc.  of  the  neutral  molybdate  solution  were  added.  A  grayish, 
fiocculent  precipitate  resulted  which  wTas  removed  by  filtration 
after  allowing  the  solution  to  stand  for  two  hours.  The  organic 
matter  thus  separated  was  found  to  contain  some  phosphorus 
in  every  instance.  The  filtrate  from  the  above,  after  the  addition 
of  10  grams  of  ammonium  nitrate,  was  heated  to  65°  C.  Two 
cc.  of  nitric  acid  and  25  cc.  of  the  neutral  ammonium  molybdate 
solution  were  then  added.  A  pale  yellow,  fiocculent  precipitate 
resulted.  This  ammonium  phosphomolybdate  precipitate  was 
filtered,  washed,  and  treated  as  usual  for  the  estimation  of  phos¬ 
phorus.  The  filtrate  from  this  last  precipitate  remained  clear 
after  standing  for  twenty-four  hours.  Heating  it  to  65°  C.,  and 
then  adding  25  cc.  of  neutral  ammonium  molybdate  did  not 
cause  an  additional  precipitation.  However,  when  1  cc.  of 
nitric  acid  was  added,  a  small  additional  precipitate  of  ammo¬ 
nium  phosphomolybdate  was  formed.  This  was  removed  by 
filtration  and  then  treated  as  usual  for  the  determination  of 
phosphorus.  The  filtrate  from  this  second  precipitation  gave 
only  a  trace  of  the  yellow  precipitate  upon  the  addition  of  another 
cubic  centimeter  of  nitric  acid.  It  was  removed  and  put  with 
the  second  precipitate  above.  The  addition  of  still  another 
cubic  centimeter  of  acid  to  this  last  filtrate  produced  no  further 
separation.  The  analytical  results  are  given  in  the  table  below. 

In  the  second  place,  an  attempt  was  made  to  remove  the 
interfering  soluble  proteid  matter  by  precipitation  with  ammo¬ 
nium  nitrate  at  a  temperature  of  65°  C.  For  this  purpose  250  cc. 
portions  of  the  extracts  were  each  treated  with  10  grams  of 
ammonium  nitrate.  The  solutions  were  then  heated  to  65°  C. 
for  fifteen  minutes.  The  resulting  gray,  fiocculent  precipitate 
was  separated  by  filtration  after  standing  for  several  hours  and 
then  washed  with  ammonium  nitrate.  This  precipitate  con¬ 
taining  the  organic  matter,  separated  by  the  ammonium  nitrate, 
was  treated  with  ammonium  hydroxide  and  hot  water  and  the 
amount  of  phosphorus  in  the  solution  was  determined  as  usual. 
The  results  proved  that  there  was  practically  no  phosphorus  in 


30  A.  D.  EMMETT  AND  H.  S.  GRINDLEY. 

combination  with  the  separated  organic  matter.  The  filtrate 
from  the  above  precipitate  was  heated  to  65°  C.,  and  2  cc.  of 
nitric  acid  and  50  cc.  of  neutral  ammonium  molybdate  solution 
were  added.  The  characteristic  yellow  precipitate  began  to 
separate  immediately.  After  allowing  the  solution  to  stand 
three  hours,  the  precipitate  was  removed  by  filtration.  The 
resulting  filtrate  was  heated  to  65°  C.,  and  25  cc.  of  neutral 
ammonium  molybdate  solution  were  added.  No  additional 
precipitate  resulted.  The  addition  of  1  cc.  of  nitric  acid  caused 
the  separation  of  more  of  the  ammonium  phosphomolybdate. 
After  the  solution  had  stood  for  three  hours,  the  precipitate  was 
separated  by  filtration.  The  clear  filtrate  was  heated  to  65°  C., 
and  1  cc.  of  nitric  acid  was  again  added.  A  very  slight  pre¬ 
cipitate  formed  which  was  removed  and  the  filtrate  tested  further 
with  another  cubic  centimeter  of  acid.  The  solution  now  re¬ 
mained  perfectly  clear.  The  detailed  results  of  this  experiment 
are  given  below  in  Table  I. 

In  the  third  place,  an  effort  was  made  to  remove  the  soluble 
proteid  material  by  coagulation.  To  do  this  500  cc.  portions  of 
the  cold  water  extracts  of  flesh  were  evaporated  upon  the  water- 
bath  to  about  50  cc.  The  solutions  were  filtered  while  hot,  and 
washed  thoroughly  with  hot  water.  The  separated  coagula 
were  oxidized  in  the  usual  manner  and  tested  for  phosphorus. 
The  results  indicated  clearly  that  the  coagulated  proteid  matter 
contained  at  most  only  a  trace  of  phosphorus.  However,  in 
order  to  prove  conclusively  the  absence  of  phosphorus  under 
such  circumstances,  three  different  portions  of  water  extracts 
each  from  100  grams  of  raw  flesh  were  evaporated  to  about  250 
cc.,  and  then  filtered.  The  filtrates  were  evaporated  still  further 
and  any  coagulable  matter  which  separated  was  removed  and 
added  to  the  main  portion.  The  coagula  were  oxidized  and  the 
solution  tested  quantitatively  for  phosphorus.  The  results 
proved  that  the  average  amount  of  phosphorus  contained  in  the 
coagulated  proteid  equaled  0.003  per  cent.,  calculated  upon  the 
basis  of  the  fresh  meat.  Since  the  soluble  proteids  of  flesh 
coagulable  by  heat  amount  to  2.5  per  cent,  of  the  fresh  meat,  the 
quantity  of  phosphorus  in  combination  with  the  coagulated 
proteid  matter  equals  only  0.12  per  cent,  of  their  weight.  It  is 
thus  evident  that  the  amount  of  phosphorus  held  mechanically 


THE  CHEMISTRY  OF  FLESH. 


31 


or  otherwise  in  the  coagula  need  not  be  further  considered  in  this 
connection. 

The  filtrates  from  the  coagula  formed  by  the  evaporation  of 
500  cc.  portions  of  the  original  solution  were  made  up  to  a  volume 
of  200  cc.  and  neutralized  to  litmus  with  ammonium  hydroxide. 
Ten  grams  of  ammonium  nitrate  were  added  to  the  solutions 
which  were  then  heated  to  65°  C.  Two  cc.  of  nitric  acid  (sp.  gr. 
1.20)  and  50  cc.  of  the  neutral  ammonium  molybdate  solution  were 
added.  The  characteristic  yellow  precipitate  was  produced, 
which  was  removed  by  filtration.  The  clear  filtrates  were  heated 
to  65°  C.,  and  upon  adding  more  of  the  neutral  ammonium 
molybdate  solution,  they  remained  perfectly  clear.  The  addition 
of  1  cc.  of  nitric  acid  produced  no  further  precipitate.  The 
addition  of  another  cubic  centimeter  of  acid  produced  no  ap¬ 
parent  change. 

The  following  table  gives  a  condensed  summary  of  the  results 
obtained  in  the  preliminary  work  above  described. 

Table  I. — Results  of  Preliminary  Study  of  Methods. 

Filtrate  from  A. 


Filtrate  from  B. 


0 

£ 

>> 

1~ 

0 

aS 

A, 

first 

B  plus 

f—  ' 

C  plus 

A~  — \ 

Filtrate  from  C. 

r —  “A-  — -> 

Filtrate 

D  plus  from  D 

Total 

inorganic 

phos¬ 

phorus 

0 

pre- 

2  cc. 

1  cc. 

1  cc. 

E  plus 

(5  cc. 

rO 

cipitate. 

hno3. 

HN03. 

HN03 

ICC.  HNO3. 

hno3). 

,-T 

Method.  Per  cent. 

Per  cent. 

Per  cent. 

Per  cent. 

Per  cent. 

Per  cent. 

181  r 

Hart-Andrews 

0.044 

0.062 

none 

none 

0.106 

1815 

regular 

O.045 

O.052 

trace 

none 

0.097 

1818  J 

0.  no 

O.023 

trace 

none 

0-133 

Average  (3) . 

O.066 

0.046 

0. 112 

l8l  T  'j 

Neutral 

0.015 

O.I34 

0.024 

trace 

none 

0.173 

1815 

molybdic  < 

trace 

O.029 

0.070 

trace 

none 

O.099 

i  S 18  J 

solution 

l trace 

0.086 

0.022 

trace 

none 

O.  I08 

Average  (3) . 

0.005 

O.083 

O.O39 

0. 127 

I11! 

Ammonium  1 

none 

O.054 

O.073 

trace 

none 

0.127 

1815 

nitrate  | 

none 

O.049 

O.O36 

trace 

none 

O.085 

1818  J 

t trace 

O 

b 

00 

vO 

O.O36 

trace 

none 

O.I25 

Average  (3) . 

0.064 

O.048 

0. 112 

>  788-1 

'  none 

0.125 

none 

none 

none 

0.125 

1789 

Evaporation 

none 

0. 102 

none 

none 

none 

0. 102 

1811 

and  -j  0.014 

O.O97 

none 

none 

none 

O.III 

1815 

coagulation 

none 

O.  102 

none 

none 

none 

0. 102 

1818  J 

none 

O.  I  II 

none 

none 

none 

O.  1 1 1 

Average  (last  3) 

0.103 

0. 108 

32  A.  D.  EMMETT  AND  H.  S.  GRINDEEY. 

From  a  study  of  data  given  in  this  table,  it  can  be  seen  first, 
that  each  of  the  four  methods  gives  fairly  concordant  results 
so  far  as  the  amount  of  total  inorganic  phosphorus  is  concerned ; 
second,  that  the  precipitate  resulting  from  the  use  of  the  neutral 
ammonium  molybdate  solution  in  the  cold  and  the  ammonium 
nitrate  in  the  hot  tends  to  carry  down  some  phosphorus  with  it 
and  this  necessitates  an  additional  determination;  third,  that  in 
the  method  in  which  the  bulk  of  the  organic  matter  is  removed 
by  evaporation,  the  resulting  coagulum  contains  but  a  trace  of 
phosphorus;  fourth,  that  the  Hart- Andrews  method,  when  ap¬ 
plied  to  the  filtrate  from  the  above  coagulum,  gives  the  best 
results,  being  the  only  one  of  the  four  in  which  the  separation  is 
practically  completed  by  one  treatment  of  nitric  acid  and  ammo¬ 
nium  molybdate  solution.  The  filtration  of  the  yellow  pre¬ 
cipitate,  when  the  latter  method  is  used,  is  much  better  and  the 
subsequent  washing  more  rapid  and  complete  than  in  any  of  the 
other  methods  above  mentioned. 

In  consequence  of  the  results  obtained  above  it  was  deemed 
best  to  use  in  the  future  the  method  last  mentioned,  which  in¬ 
volves  the  removal  of  the  soluble  interfering  proteid  matter  by 
coagulation.  However,  a  further  study  of  the  method  was 
made  before  finally  adopting  it.  In  the  first  place,  it  seemed 
desirable,  if  possible,  to  do  away  with  the  tedious  process  of  dis¬ 
solving  the  pyrophosphate  and  reprecipitating  the  phosphorus 
with  the  magnesia  mixture,  which  is,  of  course,  necessary 
when  there  is  any  tendency  toward  reduction  by  the  presence 
of  organic  matter.  Accordingly,  it  was  thought  best  to  dissolve 
the  yellow  ammonium  phosphomolybdate  in  the  usual  manner 
with  ammonium  hydroxide  and  hot  water  and  then  reprecipitate 
the  same  from  acid  solution,  as  recommended  by  Woy.1  The 
ammoniacal  solution  of  the  yellow  precipitate  was  neutralized 
with  nitric  acid  and  diluted  to  200  cc.  Five  grams  of  ammo¬ 
nium  nitrate  were  added  to  the  solution  which  was  heated  to 
6o°  C. ;  then,  while  stirring  vigorously,  5  cc.  of  concentrated  nitric 
acid  and  20  cc.  of  acid  ammonium  molybdate  solution  were  added. 
The  yellow  precipitate  came  down  at  once  without  any  apparent 
contamination  with  organic  matter.  The  filtration  was  rapid 
and  the  filtrate  clear. 

By  this  procedure  the  conditions  for  the  precipitation  of  the 
1  Chem.  Ztg.  21,  442. 


THE  CHEMISTRY  OE  FLESH. 


33 


phosphorus  were  brought  back  to  those  normally  used  and  in 
this  way  no  objection  could  be  raised  as  to  the  precipitate  being 
contaminated  with  molybdic  acid  or  ammonium  molybdate. 
Parallel  test  determinations  of  this  method  were  made  along 
with  that  of  the  official  gravimetric  method.  The  following 
table  gives  the  results. 

Table  II. — Results  Showing  the  Influence  of  the  Solution  and 

THE  REPRECIPITaTION  OF  THE  AMMONIUM  PHOSPHOMOLYBDATE. 

Official  method. 


Laboratory 

No. 

Kind  of  meat. 

Before 
dissolving. 
Per  cent. 

After 
dissolving. 
Per  cent. 

Modified 
method. 
Per  cent. 

I  837i 

Beef  rib,  roast . 

.  O.095 

0.087 

0.089 

18372 

Beef  rib,  roast . 

.  O.095 

O.091 

0.088 

18373 

Beef  rib,  roast . 

0.089 

Average  (3) . 

.  0.096 

0.089 

0.089 

1838! 

Beef  rib,  roast . . 

0. 106 

0.104 

1838, 

Beef  rib,  roast . 

.  0.122 

0.106 

0.I04 

18383 

Beef  rib,  roast . 

.  O.Il8 

0.102 

Average  (3) . 

0. 104 

0.104 

Average,  all  (6).... 

.  O.II2 

O.O97 

0.097 

It  will  be  seen  by  referring  to  the  table,  that  there  is  practically 
no  difference  in  the  methods,  and  inasmuch  as  the  modification 
makes  the  work  simpler  and  also  considerably  shorter,  it  has  been 
used  throughout.  Yet,  it  should  be  stated  that  when  the  ignited 
pyrophosphate  was  colored  yellow,  it  was  dissolved  and  repre¬ 
cipitated. 

Again,  it  was  decided  to  test  further  the  effect  of  varying 
amounts  of  nitric  acid  to  see  whether  the  organic  compounds 
of  flesh  which  contain  phosphorus  were  as  stable  as  the  pre¬ 
liminary  experiments  indicated.  For  this  purpose  the  following 
experiment  was  made  upon  a  water  extract  of  beef  flesh.  The 
inorganic  phosphorus  was  precipitated  as  usual  with  the  neutral 
ammonium  molybdate  solution.  The  filtrates  were  treated 
with  io  cc.  of  concentrated  nitric  acid,  then  heated  to  6o°  C. 
and  allowed  to  stand  twenty-four  hours.  No  yellow  precipitate 
was  produced.  Twenty  cc.  more  of  the  acid  were  added  and  the 
test  repeated.  There  was  no  apparent  effect  produced  by  this 
amount  of  acid,  showing  that  the  organic  matter  was  not  easily 
oxidized.  It  is  evident  from  this  experiment  that  the  soluble 
organic  phosphorus  compounds  of  flesh  are  indeed  quite  stable 
even  in  the  presence  of  considerable  excess  of  nitric  acid.  Not- 


34 


A.  D.  EMMETT  AND  H.  S.  GRINDEEY. 


withstanding  this  fact,  it  was  deemed  advisable  in  the  light  of 
the  experiment  which  follows  to  use  the  neutral  ammonium 
molybdate  solution  in  the  work  here  reported. 

At  the  same  time  another  portion  of  the  water  extract  was 
treated  with  an  acid  ammonium  molybdate  solution,  after  having 
removed  the  coagulum.  In  this  way  a  direct  comparison  of  the 
modified  Hart-Andrews  method  was  made  with  the  regular 
official  method.  In  this  connection,  exactly  the  same  tests 
were  made  upon  a  solution  of  pure  potassium  acid  phosphate  in 
order  to  determine  if  the  precipitation  by  neutral  ammonium 
molybdate  in  the  presence  of  only  3  cc.  of  nitric  acid  (sp.  gr.  1.20) 
was  complete. 

The  following  table  gives  the  data  obtained  in  these  experi¬ 
ments. 


Tabee  III. — Comparison  of  the  Oeficiae  Method  and  the  Modified 

Hart-Andrews  Method. 


Official  method  (acid). 

Before 

After 

laboratory 

dissolving. 

dissolving. 

No. 

Kind  of  material. 

Per  cent. 

Per  cent. 

I92I1 

Water  extract  of  beef.... 

....  O.OI25 

I92I2 

Water  extract  of  beef.... 

....  O.OI25 

0.0120 

I92I3 

Water  extract  of  beef..... 

....  O.OI2I 

O.OII7 

Average  (3) . 

0.01 18 

Modified 
method 
(neutral). 
Per  cent. 

O.OII8 

O.OII5 

O.OII6 

O.OII6 


ig22x  Potassium  acid  phosphate..  0.0237 

1922.2  Potassium  acid  phosphate..  0.0235 

19223  Potassium  acid  phosphate..  0.0230 

Average  (3) .  0.0234 


0.0233 

0.0233 

0.0234 

0.0233 


These  results  show  that  the  ordinary  acid  ammonium  molyb¬ 
date  solution  and  the  neutral  ammonium  molybdate  solution 
cause  identically  the  same  separation  of  phosphorus  both  in 
cold  water  extracts  of  flesh  from  which  the  coagulable  proteids 
have  been  removed  and  in  a  solution  of  potassium  dihydrogen 
phosphate  containing  no  organic  matter. 

The  amount  of  organic  matter  present  in  the  above  water 
extracts  does  not  seem  to  have  any  more  retarding  action  in  the 
case  of  the  neutral  ammonium  molybdate  where  only  3  cc.  of 
nitric  acid  (sp.  gr.  1.20)  are  present,  than  it  does  in  the  case 
of  the  ordinary  ammonium  molybdate,  which  is  strongly  acid. 
In  order  to  determine  still  further  the  influence  of  the  presence 
of  organic  matter  upon  the  completeness  of  the  precipitation 
of  the  ammonium  phosphomolybdate  the  following  test  was 


THE  CHEMISTRY  OF  FLESH. 


35 


made.  Two  solutions,  one  of  pure  potassium  acid  phosphate 
and  one  containing  the  same  amount  of  potassium  acid  phosphate 
mixed  with  lactic  acid,  peptone  and  lactose,  were  precipitated 
with  neutral  ammonium  molybdate  solution  in  the  presence  of 
only  3  cc.  of  nitric  acid  (sp.  gr.  1.20).  In  the  first  case  the  average 
weight  of  the  magnesium  pyrophosphate  obtained  from  duplicate 
determinations  amounted  to  0.0283  gram  and  in  the  latter  case, 
where  the  precipitation  was  effected  in  the  presence  of  organic 
matter  the  average  weight  of  the  magnesium  pyrophosphate  equaled 
0.0285  gram.  These  results  show  that  the  organic  substances  above 
mentioned  do  not  retard  the  formation  of  the  yellow  precipitate. 
They  confirm  the  results  obtained  by  Hans  V.  Juptner1  who 
maintains  that  the  presence  ‘of  organic  acids  does  not  hinder 
the  precipitation  of  the  ammonium  phosphomolybdate. 

Methods  Finally  Adopted. — As  a  result  of  the  above  work  the 
following  methods  were  adopted  for  use  in  connection  with  this 
work.  The  total  phosphorus  in  the  meats  and  in  the  water 
extracts  was  determined  by  Neumann’s2  method  which  has  been 
verified  by  Sherman.3  The  insoluble  phosphorus  was  ascertained 
by  difference,  that  is,  by  subtracting  the  total  soluble  phosphorus 
from  the  total  phosphorus  found  in  the  flesh. 

Briefly  stated,  the  method  used  for  the  determination  of  the 
soluble  inorganic  phosphorus  was  as  follows:  500  cc.  portions 
of  the  water  extract  were  evaporated  upon  the  water-bath  to 
50  cc.  The  coagula  were  removed  by  filtration  and  thoroughly 
washed  with  boiling  water.  The  filtrates  were  treated  with  10 
grams  of  ammonium  nitrate  and  warmed  upon  the  water-bath 
to  6o°  C.  Three  cc.  of  nitric  acid  (sp.  gr.  1.20)  and  50  cc.  of 
neutral  ammonium  molybdate  solution  were  added.  During 
the  precipitation  the  solutions  were  stirred  vigorously.  The 
solutions,  after  precipitation,  were  allowed  to  stand,  with  frequent 
stirring,  upon  the  water-bath  for  fifteen  minutes  at  a  temperature 
of  6o°  C.  They  were  then  removed  and  allowed  to  stand  in  a 
warm  place  for  two  hours.  At  the  end  of  this  period,  the  pre¬ 
cipitates  were  filtered  and  washed  with  a  solution  of  ammonium 
nitrate  as  in  the  determination  of  the  total  phosphorus.  The 
yellow  precipitates  of  ammonium  phosphomolybdate  were  dis- 

1  Oesterr.  Zeit.  Berg.  u.  Hiitten.,  1894,  p.  471. 

2  Dubois  Reymond’s  Archiv.  (Physiol.  Abth.),  p.  552  (1897). 

3  This  Journal,  24,  1106  (1902). 


i 


36  A.  D.  EMMETT  AND  H.  S.  GRINDEEY. 

solved  in  ammonium  hydroxide  and  hot  water.  The  further 
details  of  the  method  are  described  above  (page  32).  The  soluble 
organic  phosphorus  was  obtained  by  difference,  that  is,  by  sub¬ 
tracting  the  soluble  inorganic  phosphorus  as  found  immediately 
above  from  the  total  soluble .  phosphorus  of  the  water  extract. 

It  should  be  stated  here  that  the  volumetric  method  of  Pember¬ 
ton  was  tested  along  with  the  official  gravimetric  method,  but 
it  was  found  to  be  quite  unsatisfactory  for  this  work.  It  was 
difficult  to  obtain  a  definite  end  reaction  with  phenolphthalein 
as  the  indicator.  The  results  were  also  found  to  be  lower  than 
those  obtained  by  the  use  of  the  gravimetric  method. 

PHOSPHORUS  CONTENT  OE  MEATS. 

The  methods  for  the  determination  of  the  different  forms  of 
phosphorus  have  been  used  upon  samples  of  flesh,  the  chemical 
composition  of  which  has  been  thoroughly  studied  in  connection 
with  other  investigations  of  this  laboratory.  As  a  result,  the 
data  regarding  the  phosphorus  content  of  flesh  has  been  materially 
reinforced  by  the  analytical  results  giving  the  complete  com¬ 
position  of  the  meats.  The  tables  give  in  detail  the  results  so 
far  obtained  in  this  study. 

DISCUSSION  OF  RESULTS. 

The  chemical  composition  of  the  meats  will  be  discussed  in  this 
connection  only  so  far  as  the  results  have  to  do  directly  with  a 
consideration  of  the  phosphorus  content  of  flesh,  since  a  paper 
will  soon  appear  from  this  laboratory  which  will  include  a  larger 
number  of  analyses  of  flesh  than  are  presented  at  this  time. 
Passing  therefore  directly  to  the  consideration  of  the  phosphorus 
of  flesh  it  will  be  seen  from  the  results  given  in  Table  VII,  that 
the  total  phosphorus  occurring  in  the  fresh  substance  of  un¬ 
cooked  beef  round  varies  from  0.210  per  cent,  to  0.345  per  cent., 
the  average  in  the  six  samples  here  reported  being  0.253  per  cent. 
In  these  same  samples  of  meat  the  total  phosphorus  soluble  in 
cold  water  ranges  from  0.146  to  0.257  Per  cent.,  averaging  0.193 
per  cent.  The  phosphorus  in  the  form  of  compounds  insoluble 
in  cold  water,  in  the  fresh  substance  of  uncooked  beef  round 
varies  from  0.035  to  0.088  per  cent.,  the  average  being  0.060  per 
cent.  The  soluble  phosphorus  in  the  form  of  inorganic  sub¬ 
stances,  chiefly  phosphates  of  potassium,  ranges  from  0.090  to 
0.153  per  cent,  of  the  fresh  substance  of  the  beef  round.  The 


THE  CHEMISTRY  OF  FRESH. 


37 


average  per  cent,  of  phosphorus  in  this  form  equals  0.120.  The 
phosphorus  in  the  form  of  soluble  organic  matter  varies  from 
0.043  to  0.104  per  cent.,  the  average  being  0.073  Per  cent. 

By  referring  to  the  same  table,  it  will  be  seen  that  in  nine 
different  cuts  of  veal  taken  from  the  same  animal,  the  total 
phosphorus  varies  from  0.168  to  0.269  per  cent.;  the  total  soluble 
phosphorus  ranges  from  0.112  to  0.157  per  cent.;  the  insoluble 
phosphorus  varies  from  0.053  to  0.136  per  cent.;  the  soluble 
inorganic  phosphorus  ranges  from  0.075  to  0.118  per  cent,  while 
the  soluble  organic  phosphorus  varies  from  0.018  to  0.041  per 
cent.  The  average  results  for  the  fresh  substance  of  the  nine 
samples  of  veal  are  as  follows:  Total  phosphorus  0.202,  total 
soluble  phosphorus  0.128,  insoluble  phosphorus  0.074,  soluble 
inorganic  phosphorus  0.095,  and  soluble  organic  phosphorus 
0.032  per  cent. 

From  the  average  results  given  above  for  the  beef  and  for  the 
veal,  it  is  evident  that  the  phosphorus  content  of  the  samples 
of  beef  is  greater  than  it  is  in  those  of  the  veal.  This  difference 
between  the  two  kinds  of  meat  is  most  marked  in  the  case  of  the 
soluble  organic  phosphorus,  which  is  2.3  times  greater  in  the  beef 
than  in  the  veal.  All  the  other  forms  of  phosphorus  are  greater 
in  beef  flesh  than  in  veal  flesh  with  one  exception;  namely,  the 
insoluble  phosphorus,  which  is  somewhat  greater  in  the  veal 
than  it  is  in  the  beef.  These  variations  in  the  phosphorus  con¬ 
tent  of  the  two  kinds  of  flesh  are  not  due  to  the  difference  in  the 
quantities  of  water  and  fat  which  they  contain.  That  this  is 
true,  may  be  readily  observed  by  referring  to  Tables  VIII  and  IX 
in  which  the  results  are  calculated  to  the  water-free  basis  and 
to  the  water-free  and  fat-free  substance.  In  the  former  case,  the 
average  soluble  organic  phosphorus  in  the  beef  equals  0.285  per 
cent,  while  in  the  veal  it  amounts  to  only  0.110  per  cent.  That 
is  to  say,  this  form  of  phosphorus  existing  in  the  samples  of  beef 
is  2.6  times  greater  than  that  occurring  in  the  samples  of  veal. 
Expressed  upon  the  basis  of  the  water-free  and  fat-free  substance 
the  total  soluble  phosphorus  in  the  beef  flesh  is  equal  to  0.835 
per  cent,  while  it  forms  only  0.607  per  cent,  of  the  water-free 
substance  of  the  veal. 

At  first  sight,  it  would  appear,  perhaps,  that  this  difference 
in  the  quantities  of  phosphorus  in  the  two  kinds  of  meat  was  due 
to  the  difference  in  the  amount  of  fat  which  they  contain;  since 


38  A.  D.  EMMETT  AND  H.  S.  GRINDLEY. 


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Proteid.  Ash.  Nitrogen. 


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Proteid.  Ash.  Nitrogen. 


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46 


A.  D.  EMMETT  AND  H.  S.  GRINDLEY. 


Table  VIII. — Forms  of1  Phosphorus  in  Meats  Calculated  to  Water-free 

Substance. 


Phosphorus. 


o' 

£ 

<U 

V 

Soluble. 

-  ■  N 

>> 

o 

t/3  ^  : 
n  '*-» 

-M 

u  . 

•*-* 

.  -+J 

-4-1 

a 

•=  u  £ 

S3 

£  E 

S3 

P3  S3 

S3 

t- 

o 

4=1 

0 

b-.'O  1- 

0 

-M  J-i 

bfio 

0  ^ 

g« 

be  t- 

03 

^  u 

r£  U 

0  . 

n u 
+-»  1- 

cd 

i-T 

Kind  of  meat. 

S*  ' — OJ 

3  p* 

CS  V 

fePn 

£  v 
hH  Ph 

u  <u 

0  ^ 

0  OJ 

HP* 

£  ^ 
hH  Ph 

0  V 

H  H 

1788 

Beef  round,  raw . 

100.00 

11.50 

0.456 

0.157 

0.613 

0.190 

0.803 

1789 

Beef  round,  raw . 

100.00 

13-75 

0.391 

0.169 

0.560 

0.245 

0.805 

1823 

Beef  round,  raw . 

100.00 

8.77 

0.369 

0.397 

0.766 

0.143 

0.909 

1828 

Beef  round,  raw . 

100.00 

10.10 

0.409 

0.192 

0.601 

0.240 

0.841 

1849 

Beef  round,  raw . 

100.00 

9-36 

0.563 

0.384 

0.947 

0.236 

1. 183 

1150 

Beef  round,  raw . 

100.00 

8.87 

0.606 

0.41 1 

1.017 

0.348 

1.366 

Average  (6) . 

100.00 

10.39 

0.466 

0.285 

0.751 

0.234 

0.985 

1853 

Veal  shank,  raw . 

100.00 

1 1. 91 

0.346 

0.138 

0.484 

0.212 

0.696 

1854 

Veal  chuck,  raw . 

100.00 

22.62 

0.311 

0.129 

0.440 

0.250 

0.690 

1855 

Veal  ribs,  raw . 

100.00 

37-89 

0.295 

0.103 

0.398 

0.341 

0.740 

1856 

Veal  shoulder,  raw . 

100.00 

29.26 

0.349 

0.106 

0.455 

0.465 

0.920 

1857 

Veal  breast,  raw . 

100.00 

45.45 

0.205 

O.IOI 

0.306 

0.152 

0.458 

1858 

Veal  loin,  raw . 

100.00 

34-87 

0.293 

0.131 

0.424 

0.168 

0.592 

1859 

Veal  flank,  raw . 

100.00 

44.34 

0.258 

0.049 

0.307 

0.174 

0.481 

i860 

Veal  leg,  raw . 

100.00 

14.44 

0.453 

01 50 

0.603 

0.246 

0.849 

1861 

Veal  hind  shank,  raw  .  . 

100  00 

18.47 

0.400 

0.084 

0.484 

0.217 

0.701 

Average  (9) . 

100.00 

28.81 

0.323 

0.1 10 

0.433 

0.248 

0.681 

1801 

Beef  round,  boiled . 

100.00 

8.92 

.... 

•  •  .  • 

0.189 

0.219 

0.408 

1807 

Beef  round,  boiled . 

100.00 

8.17 

.  •  .  • 

.  •  .  • 

0.184 

0.209 

0.393 

1808 

Beef  round,  boiled . 

100.00 

9-36 

•  •  •  • 

•  •  •  • 

0.174 

0.241 

0.415 

1802 

Beef  round,  boiled . 

100.00 

9.46 

•  •  •  • 

•  •  •  • 

0.176 

0.227 

0.403 

1824 

Beef  round,  boiled . 

100.00 

18.99 

0.191 

0.092 

0.283 

0.195 

0.478 

1809 

Beef  round,  boiled . 

100.00 

8.80 

•  •  •  • 

•  •  •  • 

0.202 

0.199 

0.401 

1803 

Beef  round,  boiled . 

100.00 

8.65 

•  •  •  • 

•  •  •  • 

0.195 

0.207 

0.401 

Average  (7) . 

100.00 

10.34 

•  •  •  • 

•  •  •  • 

0.200 

0.214 

0.414 

1825 

Beef  round,  pot  roast.  .  . 

100.00 

12.58 

0.275 

0-133 

0.408 

0.187 

0.595 

1829 

Beef  round,  pot  roast.  . . 

100.00 

9.80 

0.261 

0.114 

0.375 

0.154 

0.529 

1830 

Beef  round,  pot  roast.  .  . 

100.00 

12.35 

0.268 

0.046 

0.314 

0.265 

0.580 

Average  (3) . 

100.00 

11.58 

0.268 

0.098 

0.366 

0.202 

0.568 

M 

00 

Ck> 

M 

Beef  rib,  roast . 

100.00 

66.88 

0.172 

0.042 

0.214 

0.055 

0.269 

j833 

Beef  rib,  roast . 

100.00 

61.26 

0.170 

0.067 

0.237 

0.064 

0.301 

1837 

Beef  rib,  roast . 

100.00 

53-54 

0.189 

0.083 

0.272 

0.126 

0.398 

1838 

Beef  rib,  roast . 

100.00 

54.85 

0.205 

0.087 

0.292 

0.083 

0.375 

1840 

Beef  rib,  roast . 

100.00 

63.99 

0.139 

0.066 

0.205 

0.083 

0.288 

1842 

Beef  rib,  roast . 

100.00 

64-43 

0.165 

0.058 

0.223 

0.068 

0.291 

1844 

Beef  rib,  roast . 

100.00 

59-09 

0.167 

0.072 

0.239 

0.092 

Q-331 

1846 

Beef  rib,  roast . 

100.00 

50.09 

0.218 

0.069 

0.287 

O.IOI 

0.388 

Average  (8) . 

100.00 

59.27 

0.178 

0.068 

0.246 

0.084 

0.330 

THE  CHEMISTRY  OF  FLESH. 


47 


Table  IX. — Forms  of  Phosphorus  in  Meats  Calculated  to  Water-  and 

Fat-free  Substance. 

Phosphorus. 


o 

Z 

<U 

U 

r-* 

r 

Soluble. 

-4-J 

C/3  x-v  : 

CJ 

•4— » 

cti 

3  p  c 

Sc 

.a? 

&  r 

c 

u 

o 

a 

Kind  of  meat. 

!->  ' —  <U 

Q  Ah 

bfi  0 

l~ 

0  h 

3  <D 

W  Ah 

§8 
bjc  u 
^  <u 

C  Ah 

Total. 
Per  ce 

U 

0  . 

G  <U 

£  Pu. 

Total. 
Per  c« 

1788 

Beef  round,  raw . 

100.00 

0.516 

0.177 

0.693 

0.214 

O.907 

1789 

Beef  round,  raw . 

100.00 

0.453 

0.196 

0.649 

0.284 

0  933 

1823 

Beef  round,  raw . 

100.00 

0.404 

0.436 

0.840 

0.157 

0-997 

1828 

Beef  round,  raw . 

100.00 

0.455 

0.214 

0.669 

0.267 

O.936 

1849 

Beef  round,  raw . 

100.00 

0.621 

0.424 

1.045 

0.260 

I.305 

1850 

Beef  round,  raw . 

100.00 

0.665 

0.451 

1. 1 16 

0.382 

1.499 

Average  (6) . 

100.00 

0.519 

0.316 

0.835 

0.261 

1.096 

1853 

Veal  shank,  raw . 

100.00 

0.393 

0.156 

0.549 

0.241 

O.790 

1854 

Veal  chuck,  raw . 

100.00 

0.400 

0.167 

0.568 

0.324 

0.892 

1855 

Veal  ribs,  raw . 

100.00 

0.474 

0.166 

0.640 

0.550 

I.191 

1856 

Veal  shoulder,  raw . 

100.00 

0.492 

0.150 

0.642 

0.656 

I.298 

1857 

Veal  breast,  raw . 

100.00 

0.375 

0.185 

0.560 

0.280 

0.840 

1858 

Veal  loin,  raw . 

100.00 

0.450 

0.200 

0.650 

0.259 

O.909 

1859 

Veal  flank,  raw . 

100.00 

0.464 

0.089 

0.553 

0.311 

O.864 

i860 

Veal  leg,  raw . 

100.00 

0.530 

0.175 

0.705 

0.287 

O.992 

l86l 

Veal  hind  shank,  raw  .  . . 

100.00 

0.491 

0.103 

0.594 

0.266 

O.860 

Average  (9) . 

100.00 

0.452 

0.155 

0.607 

0.353 

0.960 

1801 

Beef  round,  boiled . 

100.00 

•  •  •  • 

•  •  •  • 

0.207 

0.241 

O.448 

1807 

Beef  round,  boiled . 

100.00 

•  •  •  • 

•  •  •  • 

0.201 

0.228 

O.428 

1808 

Beef  round,  boiled . 

100.00 

•  •  •  . 

•  •  •  • 

0.192 

0.266 

0.458 

1802 

Beef  round,  boiled . 

100.00 

•  •  •  • 

•  •  •  • 

0.195 

0.251 

O.446 

1824 

Beef  round,  boiled . 

100.00 

0.235 

0.114 

0.349 

0.241 

0.590 

1809 

Beef  round,  boiled . 

100  00 

•  •  •  • 

•  •  •  • 

0.221 

0.219 

O.440 

1803 

Beef  round,  boiled . 

100.00 

•  •  •  • 

•  •  •  • 

0.213 

0.226 

0-439 

Average  (7) . 

100.00 

.... 

•  •  •  • 

0.225 

0.239 

O.464 

1825 

Beef  round,  pot  roast  .  .  . 

100.00 

0.315 

0.152 

0.467 

0.214 

O.681 

1829 

Beef  round,  pot  roast  .  .  . 

100.00 

0.290 

0.127 

0.417 

0.171 

O.588 

1830 

Beef  round,  pot  roast  .  .  . 

100.00 

0.306 

0.053 

0.359 

0.303 

O.662 

Average  (3) . 

100.00 

0.303 

0. 1 1 1 

0.414 

0.230 

0.644 

1831 

Beef  ribs,  roast . 

T  00.00 

0.521 

0.126 

0.647 

0.164 

O.81 1 

1833 

Beef  ribs,  roast . 

100.00 

0.440 

0.173 

0.613 

0.168 

O.781 

1837 

Beef  ribs,  roast . 

100.00 

0.407 

0.178 

0.586 

0.270 

O.855 

1838 

Beef  ribs,  roast . 

100.00 

0.455 

0.192 

0.647 

0.183 

0.830 

1840 

Beef  ribs,  roast . 

100.00 

0.387 

0.182 

0.569 

0.230 

0.799 

1842 

Beef  ribs,  roast . 

100.00 

0.463 

0.164 

0.627 

0.190 

O.817 

1844 

Beef  ribs,  roast . 

100.00 

0.407 

0.176 

0.583 

0.227 

o.8to 

1846 

Beef  ribs,  roast . 

100.00 

0.436 

0.138 

0.574 

0.204 

0.778 

Average  (8) . 

100.00 

0.440 

0.166 

0.606 

0.204 

0.810 

48 


A.  D.  EMMETT  AND  H.  S.  GRINDEEY. 


in  Table  VIII,  where  the  results  are  calculated  to  the  water-free 
basis,  the  average  amount  of  fat  in  the  beef  round  is  10.39  Per 
cent.,  with  a  maximum  of  13.75  and  a  minimum  of  8.77,  while 
the  average  result  for  the  veal  is  28.81  per  cent.,  varying  from 
1 1. 91  per  cent,  in  the  shank  cut,  to  45.45  per  cent,  in  the  breast 
cut.  However,  from  the  results  as  calculated  to  the  water  and 
fat-free  basis  (see  Table  IX),  it  can  be  seen  that  this  difference 
in  the  fat  content  of  the  beef  and  veal  samples  does  not  account 
for  the  greater  amount  of  phosphorus  in  the  flesh  of  beef. 

While  the  data  here  presented  are  not  sufficient  to  warrant 
a  final  conclusion,  they  do  tend  to  indicate  definitely  that  the 
flesh  of  beef  contains  a  greater  proportion  of  phosphorus  than 
does  the  flesh  of  veal. 

Again,  in  referring  to  the  results  given  in  Table  VII,  it  will 
be  noted  that  the  amounts  of  phosphorus  in  the  different  cuts  of 
veal  from  the  same  animal  vary  decidedly,  the  maximum  being 
0.269  per  cent,  in  the  shoulder  cut  and  the  minimum  being  0.168 
per  cent,  in  the  breast  cut.  These  differences  are  just  as  pro¬ 
nounced  when  the  results  are  calculated  to  the  water-free  basis 
(see  Table  VIII),  the  maximum  being  0.920  per  cent,  in  the 
shoulder  and  the  minimum  being  0.458  per  cent,  in  the  breast. 
Apparently,  from  the  data  presented  in  this  table  the  amount 
of  fat  has  but  little  influence  upon  the  phosphorus  content  of  the 
veal.  The  shank  cut,  for  example,  has  11.91  per  cent,  of  fat  and 
0.696  per  cent,  of  phosphorus;  the  shoulder,  29.26  per  cent,  of  fat 
and  0.920  per  cent,  of  phosphorus;  and  the  breast,  45.45  per  cent, 
of  fat  and  0.458  per  cent,  of  phosphorus.  In  the  first  and  second 
cases,  the  percentage  of  phosphorus  varies  directly  with  the  fat 
content,  while  in  the  first  and  third  instances  the  variation  is 
indirect.  There  seems  to  be  no  definite  relation  between  the 
amount  of  fat  and  the  quantity  of  phosphorus  found  in  the  several 
cuts  of  veal. 

By  referring  again  to  Table  VII,  it  is  apparent  that  the  phos¬ 
phorus  content  of  the  fresh  substance  of  boiled  beef  round  is 
considerably  less  than  that  of  uncooked  beef  round,  notwith¬ 
standing  the  fact  that  there  is  decidedly  less  water  in  the  former 
than  in  the  latter.  The  total  phosphorus  occurring  in  the  fresh 
substance  of  boiled  beef  round  varies  from  0.143  to  0.213  per 
cent.,  the  average  in  the  seven  samples  being  0.168  per  cent. 
In  these  same  samples  of  boiled  beef,  the  total  phosphorus  soluble 


THE)  CHEMISTRY  OR  FRESH. 


49 


in  cold  water  ranges  from  0.067  to  0.126  per  cent.,  averaging 
0.082  per  cent.  The  phosphorus  in  the  form  of  compounds  in¬ 
soluble  in  cold  water,  in  the  fresh  substance  of  boiled  beef  round 
varies  from  0.076  to  0.094  Per  cent.,  the  average  being  0.086 
per  cent.  Unfortunately  in  the  analysis  of  the  boiled  meats, 
the  determinations  of  the  soluble  inorganic  phosphorus  and  of  the 
soluble  organic  phosphorus  were  not  made. 

The  difference  in  the  amounts  of  phosphorus  contained  in 
uncooked  beef  and  in  boiled  beef  may  be  seen  better  from  the 
data  given  in  Tables  VIII  and  IX  in  which  the  results  of  the 
analyses  are  calculated  to  the  water-free  basis  and  to  the  water- 
free  and  fat-free  substance  respectively.  Under  the  former 
conditions,  the  average  results  for  the  uncooked  beef  round  are 
as  follows:  Total  phosphorus  0.985,  total  soluble  phosphorus 
0.751  and  insoluble  phosphorus  0.234  Per  cent.  Upon  the  same 
basis  the  average  results  from  the  boiled  beef  round  are  as  follows : 
Total  phosphorus  0.414,  total  soluble  phosphorus  0.200  and  the 
insoluble  phosphorus  0.214  per  cent.  In  other  words,  the  dry 
substance  of  uncooked  beef  round  contains  2.4  times  as  much 
total  phosphorus,  3.8  times  as  much  soluble  phosphorus  and  1.1 
times  as  much  insoluble  phosphorus  as  does  the  dry  substance 
of  the  same  beef  round  after  it  has  been  cooked  in  hot  water 
by  the  method  known  as  boiling.  The  average  amounts  of  fat 
contained  in  the  uncooked  and  in  the  cooked  meat  are  practically 
the  same,  so  that  the  results  when  calculated  to  the  water-free 
basis  and  fat-free  substance  show  the  same  relations  to  exist 
between  the  several  forms  of  phosphorus  in  the  meats  as  those 
indicated  above  for  the  water-free  substance  of  the  same. 

The  results  given  in  Table  VII,  show  that  the  total  amount  of 
phosphorus  contained  in  the  fresh  substance  of  beef  round  cooked 
by  pot-roasting  is  slightly  less  than  that  which  was  found  in 
raw  beef  round ;  but,  on  the  other  hand,  it  is  considerably  greater 
than  that  contained  in  boiled  beef  round.  In  the  fresh  sub¬ 
stance  the  average  total  soluble  phosphorus  in  the  pot-roasted 
beef  is  markedly  lower  than  it  is  in  raw  beef  round.  This  is  due 
mainly  to  the  greater  amount  of  soluble  organic  phosphorus 
which  occurs  in  the  uncooked  meat.  In  discussing  these  differ¬ 
ences,  it  will  be  better  to  consider  the  data  obtained  after  calcula¬ 
ting  the  results  to  the  water-free  substance  (see  Table  VIII)  so 
that  the  variations  due  to  the  difference  in  the  water  content 


50 


A.  D.  EMMETT  AND  H.  S.  GRINDEEY. 


of  the  different  kinds  of  meat  may  be  eliminated  as  far  as  possi¬ 
ble.  Upon  this  basis  the  average  results  for  the  pot-roasted 
beef  round  are  as  follows:  Total  phosphorus  0.568,  total  soluble 
phosphorus  0.366,  insoluble  phosphorus  0.202,  soluble  inorganic 
phosphorus  0.268  per  cent.,  and  soluble  organic  phosphorus 
0.098  per  cent.  Upon  the  same  basis  the  average  results,  so  far 
as  available  for  the  boiled  beef  round,  are  total  phosphorus 
0.414,  total  soluble  phosphorus  0.200,  and  insoluble  phosphorus 
0.214  per  cent.  The  corresponding  average  results  for  the  un¬ 
cooked  beef  round  are  total  phosphorus  0.985,  total  soluble 
phosphorus  0.751,  insoluble  phosphorus  0.234,  soluble  inorganic 
phosphorus  0.466,  and  soluble  organic  phosphorus  0.285  per  cent. 
Since  the  average  amounts  of  fat  in  the  three  varieties  of  meat 
are  so  nearly  similar,  the  results  above  given  are,  practically 
speaking,  strictly  comparable  with  each  other.  It  is  thus  evident 
that  the  dry  substance  of  pot-roasted  beef  round  contains  1.4 
times  as  much  total  phosphorus,  1.8  times  as  much  total  soluble 
phosphorus,  and  only  0.9  times  as  much  insoluble  phosphorus 
as  does  the  water-free  substance  of  boiled  beef  round.  Further, 
it  is  also  plainly  evident  that  the  water-free  substance  of  pot- 
roasted  beef  round  contains  only  about  0.6  times  as  much  total 
phosphorus,  about  0.5  times  as  much  total  soluble  phosphorus, 
a  little  more  than  0.9  times  as  much  insoluble  phosphorus,  some¬ 
what  less  than  0.6  times  as  much  soluble  inorganic  phosphorus, 
and  a  little  more  than  0.3  times  as  much  soluble  organic  phos¬ 
phorus  as  does  the  dry  substance  of  uncooked  beef  round. 

The  analytical  data  presented  in  Table  VII,  also  show  that 
the  total  phosphorus  occurring  in  the  fresh  substance  of  roasted 
beef  ribs  varies  from  0.148  to  0.214  per  cent.,  the  average  in  the 
nine  samples  being  0.179  per  cent.  In  these  same  samples  of 
meat  the  total  phosphorus  soluble  in  cold  water  forms  from 
0.118  to  0.158  per  cent.,  averaging  0.134  per  cent.  The  phos¬ 
phorus  existing  in  the  form  of  compounds  insoluble  in  cold  water, 
in  the  fresh  substance  of  beef  ribs  cooked  by  roasting,  varies 
from  0.030  to  0.059  Per  cent.,  the  average  being  0.045  per  cent. 
The  soluble  phosphorus  in  the  form  of  inorganic  substances 
ranges  from  0.081  to  0.120  per  cent,  of  the  fresh  substance  of  the 
roasted  beef  ribs.  The  average  per  cent,  of  phosphorus  in  this 
form  equals  0.096  per  cent.  The  phosphorus  in  the  form  of 


THE  CHEMISTRY  OF  FLESH. 


51 


soluble  organic  matter  varies  from  0.023  to  0.047  per  cent.,  the 
average  being  0.038  per  cent. 

The  averages  given  above,  when  calculated  to  the  water-free 
substance  of  the  roasted  meat,  give  the  following  results :  Total 
phosphorus  0.330,  total  soluble  phosphorus  0.246,  insoluble 
phosphorus  0.084,  soluble  inorganic  phosphorus  0.178,  and 
soluble  organic  phosphorus  0.068  per  cent.  From  the  data  here 
given  it  is  evident  that  the  dry  substance  of  the  roasted  beef 

• 

contains  a  smaller  amount  of  each  of  the  forms  of  phosphorus 
than  does  the  water-free  substance  of  any  of  the  other  kinds  of 
flesh  here  considered.  This  higher  content  of  fat  accounts  for 
the  much  smaller  quantity  of  phosphorus  in  its  several  forms 
in  the  water-free  substance  of  the  roasted  beef  ribs.  When  the 
results  are  calculated  to  the  water-free  and  fat-free  basis  (see 
Table  IX),  the  roasted  beef  ribs  contain  decidedly  more  of  each 
of  the  forms  of  phosphorus  with  one  exception,  namely,  the 
insoluble  phosphorus,  than  does  the  water  and  fat-free  substance 
of  the  pot-roasted  beef  round  and  the  boiled  beef  round.  On  the 
other  hand,  the  water  and  fat-free  substance  of  roasted  beef  ribs 
contains  much  less  of  all  of  the  several  forms  of  phosphorus  than 
does  the  uncooked  lean  beef  round,  when  considered  upon  the 
same  basis. 

DISTRIBUTION  OF  THE  TOTAL  PHOSPHORUS  IN  FLESH. 

In  order  to  show  plainly  the  distribution  of  the  total  phos¬ 
phorus  content  of  flesh  between  the  soluble  and  the  insoluble 
forms  and  between  the  inorganic  and  the  organic  forms  the  re¬ 
sults  of  the  analyses  have  been  calculated  so  as  to  express  these 
different  forms  of  phosphorus  in  per  cents,  of  the  total  and  total 
soluble  phosphorus  respectively.  The  data  so  obtained  are  pre¬ 
sented  in  Table  X. 

It  is  apparent  from  the  results  given  in  Table  X  that 
from  69.52  to  80.07  per  cent,  of  the  total  phosphorus  occurring 
in  raw  beef  round  exists  in  compounds  which  are  soluble  in 
water.  The  phosphorus  forming  insoluble  compounds  varies 
from  19.93  to  30.48  per  cent,  of  the  total  phosphorus  found  in 
the  raw  beef  round.  In  the  six  samples  of  raw  beef  round  here 
reported  the  soluble  inorganic  phosphorus  varies  from  40.54  to 
56.82  per  cent,  and  the  soluble  organic  phosphorus  ranges  from 
19.54  to  38.29  per  cent,  of  the  total  phosphorus  which  these 


52 

A.  D 

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A.  D.  EMMETT  AND  H.  S.  GRINDLEY. 


meats  contain.  The  average  results  for  the  six  samples  of  raw 
beef  round  show  that  the  total  phosphorus  is  distributed  as 
follows:  Soluble  inorganic  47.74  per  cent.,  soluble  organic 
27.38  per  cent.,  total  soluble  75.12  per  cent,  and  insoluble  24.88 
per  cent. 

The  average  results  for  the  nine  samples  of  veal  show  that  the 
total  phosphorus  in  this  kind  of  flesh  is  distributed  as  follows: 
Soluble  inorganic  47.88  per  cent.,  soluble  organic  16.43  Per  cent., 
total  soluble  64.31  per  cent,  and  insoluble  35.69  per  cent.  It  is 
thus  apparent  that  in  veal  flesh  a  considerably  greater  proportion 
of  the  total  phosphorus  exists  in  the  form  of  insoluble  compounds 
than  occurs  in  this  form  in  beef  flesh.  The  proportion  of  the 
total  phosphorus  in  the  soluble  organic  form  in  the  two  kinds  of 
flesh  is  practically  the  same  but  there  is  a  marked  difference  in 
the  proportion  of  the  soluble  organic  phosphorus. 

In  the  boiled  beef  round  from  41.98  to  59.15  per  cent,  of  the 
total  phosphorus  is  found  in  soluble  compounds,  the  average  for 
the  seven  samples  being  48.11  per  cent.  The  phosphorus  existing 
in  insoluble  compounds  ranges  from  40.85  to  58.02  per  cent,  of 
the  total  phosphorus  found  in  the  boiled  beef  round,  the  average 
being  51.89  per  cent.  It  is  obvious  from  the  data  given  in  the 
above  table  that  there  is  a  remarkable  difference  in  the  nature 
of  the  phosphorus  content  of  raw  beef  round  and  boiled  beef 
round.  In  the  former  case  75.12  per  cent,  of  the  total  phos¬ 
phorus  is  soluble  and  24.88  per  cent,  is  insoluble  in  cold  water, 
while  in  the  latter  case  only  48.11  per  cent,  of  the  total  phos¬ 
phorus  is  soluble  and  as  much  as  51.89  per  cent,  is  insoluble,  in 
cold  water. 

The  average  results  for  the  three  samples  of  beef  round  cooked 
by  pot-rcasting,  show  that  the  total  phosphorus  in  beef  flesh  thus 
cooked  is  distributed  as  follows :  Soluble  inorganic  47.26  per  cent., 
soluble  organic  17.31  per  cent.,  total  soluble  64.57  per  cent., 
and  insoluble  35.42  per  cent. 

In  the  roasted  beef  ribs  from  68.45  to  79.73  per  cent,  of  the 
total  phosphorus  occurring  in  the  cooked  meat  exists  in  com¬ 
pounds  which  are  soluble  in  cold  water.  The  phosphorus  form¬ 
ing  insoluble  compounds  varies  from  20.27  to  31.55  per  cent,  of 
the  total  phosphorus  found  in  the  roasted  beef  ribs.  In  the 
nine  samples  of  roasted  beef  here  reported,  the  soluble  inorganic 
phosphorus  varies  from  47.59  to  64.19  per  cent,  and  the  soluble 


THE  CHEMISTRY  OF  FLESH. 


55 


organic  ranges  from  15.54  to  23.73  per  cent,  of  the  total  phos¬ 
phorus  which  these  meats  contain.  The  average  results  for  the 
nine  samples  of  roasted  beef  ribs  show  that  the  total  phosphorus 
is  distributed  as  follows:  Soluble  inorganic  53.98  per  cent., 
soluble  organic  20.87  Per  cent.,  total  soluble  74.85  per  cent.,  and 
insoluble  25.15  per  cent.  It  thus  seems  that  the  forms  of  phos¬ 
phorus  in  roasted  beef  resemble  somewhat  closely  those  of  un¬ 
cooked  beef  but  differ  decidedly  from  the  forms  of  phosphorus 
occurring  in  boiled  and  pot-roasted  meats. 

Again,  in  referring  to  the  results  given  in  Table  X,  it  will  be 
noted  that  the  total  soluble  phosphorus  of  the  different  kinds  of 
flesh  is  distributed  between  the  organic  and  the  inorganic  com¬ 
pounds  as  follows :  Raw  beef  round,  inorganic  phosphorus 
63.78  per  cent.,  and  organic  phosphorus  36.22  per  cent.;  raw 
veal,  inorganic  phosphorus  74.53  per  cent.,  and  organic  phos¬ 
phorus  25.47  per  cent.;  pot-roasted  beef  round,  inorganic  phos¬ 
phorus  74.07  per  cent,  and  organic  phosphorus  25.93  Per  cent.; 
and  roasted  beef  ribs,  inorganic  phosphorus  72.01  per  cent.,  and 
organic  phosphorus  27.99  Per  cent. 

RELATION  OF  THE  VARIOUS  FORMS  OF  PHOSPHORUS  TO  THE  TOTAL 

AND  SOLUBLE  ASH. 

In  Table  XI,  results  are  given  which  indicate  the  relation 
existing,  in  the  different  kinds  of  flesh,  between  the  several 
forms  of  phosphorus  and  the  total  and  total  soluble  ash. 

A  study  of  the  contents  of  Table  XI  shows  that  the  forms 
of  phosphorus  in  raw  beef  round  expressed  in  percentage  of  the 
total  ash  give  the  following  average  data:  Soluble  inorganic 
phosphorus  11.11,  soluble  organic  phosphorus  6.55,  total  soluble 
phosphorus  17.66,  insoluble  phosphorus  5.77,  and  total  phos¬ 
phorus  23.43  per  cent.  Upon  the  same  basis  the  average  results 
for  the  nine  samples  of  raw  veal  are  as  follows :  Soluble  inorganic 
phosphorus  9.55,  soluble  organic  phosphorus  3.28,  total  soluble 
phosphorus  12.83,  insoluble  phosphorus  7.49,  and  total  phos¬ 
phorus  20.22  per  cent.  From  these  results,  it  appears  that  the 
mineral  constituents  of  veal  contain  less  phosphorus  than  those 
of  beef.  There  are  also  other  noticeable  differences  between 
the  phosphorus  content  of  veal  and  beef  when  considered  from 
this  standpoint.  The  total  soluble  phosphorus  in  raw  beef 
upon  this  basis  is  about  1.4  times  as  great  as  it  is  in  the  raw  veal 


56 


A.  D.  EMMETT  AND  H.  S.  GRINDEEY. 


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A.  D.  EMMETT  AND  H.  S.  GRINDEEY. 


while  the  insoluble  phosphorus  is  somewhat  less  than  0.8  as  much. 
Further,  the  amount  of  phosphorus,  in  the  ash  coming  from  the 
soluble  organic  compounds  containing  phosphorus,  is  twice  as 
much  in  the  ash  from  the  beef  as  it  is  in  the  ash  from  the  veal. 

In  the  boiled  beef  round,  the  total  soluble  phosphorus  equals 
13.33  Per  cent.,  the  insoluble  phosphorus  equals  14.55  per  cent, 
and  the  total  phosphorus  equals  27.88  per  cent,  of  the  total  ash 
existing  in  this  kind  of  flesh.  It  is  thus  apparent  that  the  ash  of 
boiled  beef,  which  is  much  less  than  the  ash  of  uncooked  beef 
and  of  veal,  contains  a  somewhat  greater  proportion  of  phosphorus 
than  does  the  ash  of  raw  flesh. 

The  forms  of  phosphorus  in  pot-roasted  beef  round,  in  terms 
of  per  cent,  of  the  total  ash  of  the  same,  are  as  follows :  Soluble 
inorganic  phosphorus  11.89,  soluble  organic  phosphorus  4.12, 
total  soluble  phosphorus  16.01,  insoluble  phosphorus  9.19,  and 
total  phosphorus  25.20.  Upon  the  same  basis,  the  average  re¬ 
sults  for  the  nine  samples  of  beef  ribs  cooked  by  roasting  are  as 
follows:  Soluble  inorganic  phosphorus  10.63,  soluble  organic 
phosphorus  4.15,  total  soluble  phosphorus  14.78,  insoluble  phos¬ 
phorus  5.00,  and  total  phosphorus  19.78  per  cent. 

By  referring  to  the  results  given  in  Table  XI,  it  will  be  observed 
that  the  total  soluble  phosphorus  in  the  different  kinds  of  flesh 
expressed  in  percentage  of  the  total  soluble  ash  gives  the  follow¬ 
ing  average  results:  Raw  beef  round,  inorganic  phosphorus 
12.55  per  cent.,  organic  phosphorus  7.32  per  cent.,  and  total 
phosphorus  19.87  per  cent.;  raw  veal,  inorganic  phosphorus 
13.12  per  cent.,  organic  phosphorus  4.54  per  cent.,  and  total 
phosphorus  17.66  per  cent.;  pot-roasted  beef  round,  inorganic 
phosphorus  15.86  per  cent.,  organic  phosphorus  5.42  per  cent., 
and  total  phosphorus  21.28  per  cent.;  roast  beef  round,  inorganic 
phosphorus  14.85  per  cent.,  organic  phosphorus  5.67  per  cent., 
and  total  phosphorus  20.52  per  cent. 

RELATION  OF  THE  PHOSPHORUS  AND  OF  THE  NITROGEN  IN  FLESH 

TO  EACH  OTHER. 

In  order  to  show  the  relationship  existing  between  the  quan¬ 
tities  of  the  various  forms  of  total  phosphorus  and  of  total  nitro¬ 
gen  and  the  various  forms  of  soluble  phosphorus  and  of  total 
soluble  nitrogen  in  the  different  kinds  of  flesh,  the  data  given 
in  Table  XII  are  presented.  In  this  table  the  amount  of 


THE  CHEMISTRY  OF  FRESH. 


59 


phosphorus  existing  in  the  different  forms  is  expressed  in  per 
cent,  of  the  total  nitrogen  of  the  flesh  and  the  quantity  of  each 
of  the  soluble  forms  of  phosphorus  is  given  in  percentage  of  the 
total  soluble  nitrogen. 

The  forms  of  the  total  phosphorus  in  raw  beef  round  expressed 
in  percentage  of  the  total  nitrogen  of  the  same  are  for  the  average 
as  follows:  Soluble  inorganic  3.48,  soluble  organic  2.05,  total 
soluble  5.53,  insoluble  1.81,  and  total  phosphorus  7.34.  Upon 
the  same  basis  the  average  results  for  the  nine  samples  of  raw 
veal  are  as  follows:  Soluble  inorganic  phosphorus  3.05,  soluble 
organic  phosphorus  1.04,  total  soluble  phosphorus  4.09,  insoluble 
phosphorus  2.41,  and  total  phosphorus  6.46  per  cent.  It  is  thus 
apparent  that  the  ratio  of  soluble  inorganic  phosphorus  to  the 
total  nitrogen  in  raw  veal  is  somewhat  less  than  it  is  in  raw  beef 
and  the  ratios  of  the  soluble  organic  phosphorus  and  of  the  total 
soluble  phosphorus  to  total  nitrogen  in  the  case  of  veal  are  much 
less  than  they  are  in  beef  flesh.  On  the  other  hand,  the  ratio 
of  the  insoluble  phosphorus  to  the  total  nitrogen  is  considerably 
greater  in  uncooked  veal  than  it  is  in  uncooked  beef. 

In  the  boiled  beef  round  the  total  soluble  phosphorus  equals 
1.44  per  cent,  of  the  total  nitrogen,  the  insoluble  phosphorus 
amounts  to  1.52  per  cent,  of  the  total  nitrogen  and  the  total 
phosphorus  forms  2.96  per  cent,  of  the  total  nitrogen  of  the  flesh. 

The  forms  of  the  total  phosphorus  of  pot-roasted  beef  round 
expressed  in  percentage  of  the  total  nitrogen  of  the  same  are  as 
follows:  Soluble  inorganic  1.95,  soluble  organic  0.72,  total  soluble 
2.67,  insoluble  phosphorus  1.47,  and  total  phosphorus  4.14  per 
cent.  Upon  the  same  basis  the  average  results  for  the  nine 
samples  of  roasted  beef  ribs  are  as  follows:  Soluble  inorganic 
phosphorus  2.86,  soluble  organic  phosphorus  1.11,  total  soluble 
phosphorus  3.97,  insoluble  phosphorus  1.34  and  total  phosphorus 
5.31  per  cent. 

The  most  striking  fact  brought  out  by  the  above  figures  is  the 
marked  difference  of  the  boiled  meats  from  either  the  meats 
cooked  by  other  methods  or  the  raw  meats.  The  ratios  of  the 
total  soluble  phosphorus,  the  insoluble  phosphorus  and  the 
total  phosphorus  to  the  total  nitrogen  in  the  boiled  flesh  are 
much  less  than  they  are  in  the  other  cooked  or  raw  meats. 

By  studying  further  the  results  given  in  Table  XII,  it  will  be 


6o 


A.  D.  EMMETT  AND  H.  S.  GRINDEEY 


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62 


A.  D.  EMMETT  AND  H.  S.  GRIN  DEE  Y. 


observed  that  the  different  forms  of  soluble  phosphorus  ex¬ 
pressed  in  percentage  of  the  total  soluble  nitrogen  give  the  follow¬ 
ing  average  results:  Raw  beef  round,  inorganic  phosphorus 
14.76  per  cent.,  organic  phosphorus  8.60  per  cent.,  and  total 
soluble  phosphorus  23.36  per  cent.;  raw  veal,  inorganic  phos¬ 
phorus  16.02  per  cent.,  organic  phosphorus  5.52  per  cent.,  and 
total  soluble  phosphorus  21.54  per  cent.;  pot-roasted  beef  round, 
inorganic  phosphorus  28.25  per  cent.,  organic  phosphorus  10.04 
per  cent.,  and  total  soluble  phosphorus  38.29  per  cent.;  roasted 
beef  ribs,  inorganic  phosphorus  27.41  per  cent.,  organic  phos¬ 
phorus  10.70  per  cent.,  and  total  soluble  phosphorus  38.16  per 
cent. 

The  ratio  of  the  total  soluble  phosphorus  to  the  total  soluble 
nitrogen  is  much  greater  than  is  the  ratio  of  the  total  phosphorus 
to  the  total  nitrogen.  This  shows  very  clearly  that  the  total 
phosphorus  existing  in  flesh  is  more  completely  soluble  in  cold 
water  than  is  the  total  nitrogen.  Further  the  ratios  of  the 
soluble  inorganic  phosphorus,  the  soluble  organic  phosphorus 
and  the  total  soluble  phosphorus  to  the  total  soluble  nitrogen 
are  much  greater  in  the  three  cooked  meats  than  they  are  in  the 
two  raw  meats. 

NATURE  OE  THE  ORGANIC  PHOSPHORUS  COMPOUNDS  IN  FLESH. 

Experiments  which  have  been  made  in  this  laboratory  (see 
above,  page  30)  have  proved  that  the  soluble  proteids  of  flesh 
which  are  coagulated  by  heat  in  neutral  solutions  are  practically 
free  from  phosphorus.  That  being  the  case,  the  proteid  matter 
precipitated  as  albumoses  from  aqueous  extracts  of  flesh  by 
saturation  with  zinc  sulphate  was  tested  for  phosphorus.  Such 
tests  gave  no  trace  of  phosphorus,  which  shows  that  the  zinc 
sulphate  precipitate  contained  no  phosphorus  compounds.  In 
order  to  test  further  whether  the  proteids  of  cold  water  extracts 
contained  any  phosphorus,  portions  of  such  extracts  were  treated 
with  tannin  and  salt,  which  precipitates  practically  all  of  the 
proteids,  including  albumin,  albumoses  and  peptones.  The 
resulting  precipitates  were  found  to  be  free  from  phosphorus. 

These  results  prove  conclusively  that  the  proteids  of  aqueous 
extracts  of  flesh  thus  separated  do  not  contain  phosphorus  but 
that  the  organic  phosphorus  of  such  solutions  is  due  to  non- 
pro  teid  bodies. 


THE  CHEMISTRY  OF  FLESH. 


63 


A  preliminary  study  of  these  non-proteid  bodies  of  flesh  which 
contain  phosphorus  together  with  the  insoluble  phosphorus 
compounds  of  flesh  has  been  made  but  the  publication  of  the 
results  is  withheld  until  they  may  be  further  confirmed  by 
additional  work. 

CONCLUSIONS. 

(1)  The  Hart- Andrews  method  of  separating  and  determining 
the  inorganic  and  organic  phosphorus  gives  satisfactory  results 
in  aqueous  extracts  of  flesh  after  the  coaguable  proteids  have 
been  removed. 

(2)  There  is  a  difference  in  the  phosphorus  content  of  the 
flesh  of  beef  and  veal. 

(a)  Of  the  total  phosphorus  in  beef  75  per  cent,  and  in  veal 
64  per  cent,  is  soluble  in  cold  water. 

( b )  Of  the  total  phosphorus,  one-fourth  is  soluble  organic 
phosphorus  in  the  beef  and  one-sixth  in  the  veal. 

(c)  The  soluble  organic  phosphorus  in  beef  constitutes  one- 
third  of  the  total  soluble  phosphorus  and  in  the  veal  one-fourth. 

(d)  The  ratio  of  the  soluble  organic  to  the  soluble  inorganic 
phosphorus  is  in  the  beef,  3:5,  and  in  the  veal,  3:9. 

( e )  The  phosphorus  forms  23.4  per  cent,  of  the  ash  of  beef 
and  20.2  per  cent,  of  the  ash  of  veal. 

(/)  The  soluble  forms  of  phosphorus  in  beef  constitute  17.8  per 
cent,  and  in  veal  12.8  per  cent,  of  the  ash. 

(3)  The  percentage  of  fat  in  the  different  cuts  of  veal  has 
little  influence  upon  the  total  phosphorus  content. 

(4)  The  cuts  of  veal  which  are  nearest  the  bony  structure 
apparently  contain  more  insoluble  phosphorus  than  the  other 
cuts. 

(5)  The  different  methods  of  cooking  flesh  give  products 
which  differ  decidedly  as  to  the  quantities  and  the  nature  of  the 
phosphorus  contents. 

(6)  The  water-soluble  organic  phosphorus  of  the  aqueous 
extracts  of  flesh  is  not  in  combination  with  the  coagulated  proteid, 
with  the  albumoses  or  with  the  peptones. 

(7)  The  soluble  organic  phosphorus  compounds  in  flesh  are 
quite  stable  even  in  the  presence  of  considerable  excess  of  nitric 
acid. 


L 


3  0112  072862755  J 


